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Drain the yogurt, make the plum filling, infuse the honey, and assemble the raviolis ahead of time. Bake this special dessert just before you're ready to eat, since it's best straight from the oven. If you're short on time, simply sprinkle the raviolis with powdered sugar.

Recipe by Cooking Light June 2003


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10 servings


Ingredient Checklist


Instructions Checklist
  • Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

  • Combine the plums, 3 tablespoons honey, cinnamon, and nutmeg in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 45 minutes, stirring occasionally. Remove from heat. Cool 5 minutes; stir in butter. Cool completely.

  • Preheat oven to 400°.

  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon plum mixture into center of wrapper. Moisten edges of dough with water, and top with another wrapper. Press 4 edges together to seal. Place ravioli on a large baking sheet coated with cooking spray (cover ravioli with a damp towel to prevent drying). Repeat procedure with remaining wrappers and plum mixture. Bake at 400° 14 minutes or until golden.

  • Combine 1/2 cup honey, rind, and thyme in a small saucepan over low heat. Cook 20 minutes (do not boil). Place 3 raviolis on each of 3 plates. Drizzle 2 teaspoons honey mixture over each serving; top with about 1 tablespoon yogurt cheese.

Nutrition Facts

328 calories; calories from fat 13%; fat 4.7g; saturated fat 2.4g; mono fat 1.4g; poly fat 0.5g; protein 7.8g; carbohydrates 65.7g; fiber 2.2g; cholesterol 14mg; iron 1.9mg; sodium 328mg; calcium 116mg.